Pregledni rad
https://doi.org/10.31727/gzb.45.6.11
Potato processing and storage
Ana Matin
; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Karlo Špelić
orcid.org/0009-0009-0467-054X
; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Tajana Radić
; Hrvatska poljoprivredna komora, Zagreb, Hrvatska
Tomislav Vašarević
; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Božidar Matin
; Fakultet Šumarstva i drvne tehnologije, Sveučilište u Zagrebu, Hrvatska
Puni tekst: hrvatski pdf 98 Kb
str. 110-115
preuzimanja: 292
citiraj
APA 6th Edition
Matin, A., Špelić, K., Radić, T., Vašarević, T. i Matin, B. (2022). Potato processing and storage. Glasnik Zaštite Bilja, 45. (6.), 110-115. https://doi.org/10.31727/gzb.45.6.11
MLA 8th Edition
Matin, Ana, et al. "Potato processing and storage." Glasnik Zaštite Bilja, vol. 45., br. 6., 2022, str. 110-115. https://doi.org/10.31727/gzb.45.6.11. Citirano 12.09.2024.
Chicago 17th Edition
Matin, Ana, Karlo Špelić, Tajana Radić, Tomislav Vašarević i Božidar Matin. "Potato processing and storage." Glasnik Zaštite Bilja 45., br. 6. (2022): 110-115. https://doi.org/10.31727/gzb.45.6.11
Harvard
Matin, A., et al. (2022). 'Potato processing and storage', Glasnik Zaštite Bilja, 45.(6.), str. 110-115. https://doi.org/10.31727/gzb.45.6.11
Vancouver
Matin A, Špelić K, Radić T, Vašarević T, Matin B. Potato processing and storage. Glasnik Zaštite Bilja [Internet]. 2022 [pristupljeno 12.09.2024.];45.(6.):110-115. https://doi.org/10.31727/gzb.45.6.11
IEEE
A. Matin, K. Špelić, T. Radić, T. Vašarević i B. Matin, "Potato processing and storage", Glasnik Zaštite Bilja, vol.45., br. 6., str. 110-115, 2022. [Online]. https://doi.org/10.31727/gzb.45.6.11
Preuzmi JATS datoteku
Sažetak
Potato (Solanum tuberosum L.) historically has been an important source of food in the world. In order for potatoes to be used throughout the year, it is necessary to preserve their physical and chemical properties by processing them. Potato processing includes drying, cleaning, sorting and processing into finished products. After the potato harvest, they are cleaned of soil and impurities, healthy and well-cleaned potato goes to the storage. Potatoes are stored in temporary and permanent warehouses at the optimal storage temperature. By maintaining optimal consditions in the warehouses, which include monitoring of temperature, humidity and air composition, losses are reduced to the smallest possible extent (about 3.7%), and the potato maintain a satisfactory quality. Accordingly, the aim of this paper is to determine and provide an overview of the most favorable way of processing and storing potatoes.
Ključne riječi
potato; processing; storage
Hrčak ID:
287459
URI
https://hrcak.srce.hr/287459
Datum izdavanja:
14.12.2022.
Podaci na drugim jezicima:
hrvatski
Posjeta: 838
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